The New Egg Salad

The New Egg Salad is a tasty sandwich spread on its own, but it also pairs well with these combinations: tomato, feta, and sprouts or tomato, bacon, and watercress.

Ingredients

1/2 cup vegetable broth

1/4 cup julienne-cut sun-dried tomatoes

12 hard-cooked eggs

1/4 cup finely chopped celery

2 tablespoons finely chopped sweet onion

1/2 cup Greek yogurt

3 tablespoons mayonnaise

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon prepared horseradish

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

3/4 teaspoon celery salt

1/4 teaspoon black pepper

How to Make It

Bring vegetable broth to a boil over medium-high heat. Stir in tomatoes; cover, remove from heat, and let stand 5 minutes. Drain tomatoes, pat dry with paper towels, and chop. Grate eggs using large holes of a box grater; place in a large bowl. Stir in tomatoes, celery, and onion. Stir together yogurt, mayonnaise, parsley, horseradish, hot sauce, Worcestershire sauce, celery salt, and pepper in a bowl until blended. Fold into egg mixture. Chill up to 3 days.